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1、L.StevenYoung,Ph.D.PrincipalStevenYoungWorldwideHouston,TX281-596-9603steve@stevenyoung.netNutrition&IngredientTrends andOpportunities:AFoodTechnologist’sViewNutrition,Ingredient,andOtherTechnicalTrendsRelatedtoSuccessfulProductDevelopmentTheAssignment….
2、.KeystoSuccessfulProductDevelopmentCreatefoodswithmorerealandsubstantiatedtechnicalpoints-of-differenceCreatefoodswithmoreconsumerbenefits(morereasonstobuy)CreatefoodsthataredefensibleandsustainableNewProductDevelopment2004-2005(NewProductsMagazine,Jan,2
3、005)%ofRespondents20042005Health4043Convenience3719Taste2623Nutrients1228PortionControl110“Natural”116NewProductDevelopment2004-2005(PreparedFoods,Feb,2005)%ofRespondentsLikelySomewhatNoReducedFat79.316.74.0NoFat50.123.726.1HighProtein52.332.015.7LowCarb
4、63.226.010.7ReducedSugar64.626.88.6SugarFree52.625.621.8LowGlycemicIndex34.233.032.8LowCalorie67.125.87.1KeyTrendsNewdietaryguidelinesFocusonobesity;weightmanagement“Old”vs.“new”schoolnutritionAllergens(&allergen-freefoods)Impactof“Culinology”Malnutritio
5、nFunctionalfoodsFoodsforchronicdiseasesManagingnutritionalefficacySubstantiatingnutritionalclaimsNewDietaryGuidelinesEatless;exercisemoreLimitintakeofsaturatedfats,totalfats,cholesterol,addedsugars,salt,alcoholConsumerfewercaloriesExercisedailyFoodgroups
6、?CheckthepyramidNewDietaryGuidelinesHighfiberisOK,avoidheavilysugaredfoodsConsumelesssodiumAlcoholinmoderationFoodsafety…beclean;usecommonsenseObesityWeightmanagementTrulyobeseSimpleweightmanagementImpactondiabetesandotherchronicdiseases(CHD,highbloodpre
7、ssure,etc.)CurrentsufferersPre-deposedtocontractingdisease“Old”SchoolNutritionCaloriesProteinsFats&oilsVitamins&mineralsCarbohydratesSimpleComplexDigestionresistant(dietaryfiber)“New”SchoolNutritionCaloriesEatingforgooddigestivehealthDigestivehealthasthe
8、focalpointofallgoodnutritionTakingadvantageof“MotherNature”SimplenutrientsPro-biotics:GettingculturedPre-biotics:TherestofthestoryFoodAllergensPeanutsTreenutsMilkEggSoyFishShellfishWheat“Culinology”Couplingfoodscience&tech
